INGREDIENTS: (6 people)

• 1 artichoke per person
• Shoyu
• Olive oil
• Black sesame seeds
• Lemon
• Fresh mint or spearmint
• Dijon mustard

PREPARATION:

1. Put water In a bowl with lemon juice.
2. Cook an artichoke nitsuké:
3. So that they do not turn black, place them in the water with lemon juice.
4. Drain and rinse the artichokes.
5. Put 1 c.s. of oil In a pan and heat it up.
6. Add the artichokes and a pinch of salt. Sauté 5 minutes over medium heat.
7. Then add a bottom of water and let cook 20 minutes or until all the water evaporates. Monitor to add more if necessary.
8. In a mortar, mix the ingredients of the vinaigrette: 2 tbs. of oil, 1 tbs . from shoyu, ½ tbs . of mustard, 2-3 tbs lemon juice, ½ tbs . of black sesame seeds, 2 tbs . of fresh mint finely cut. Rectify flavours to taste.
9. Finally add the vinaigrette to the artichokes in the pan and cook 5 more minutes on low fire.
10. Serve immediately.